Vegan Instant Pot Ratatouille
This vegetable pasta ratatouille is full of onions, eggplant, squash, peppers, tomatoes, garlic, and herbs. This easy low calorie dinner is made in the pressure cooker and perfect for meal prep!
Servings: 8
Calories: 196kcal
Cost: $5
Equipment
Ingredients
- 2 sweet onion chopped
- 1 large eggplant diced into inch cubes
- 2 zucchini sliced into half moons
- 4 tablespoons tomato paste
- 2 bell pepper chopped
- 3 carrots sliced
- 6 fresh tomatoes diced
- 12 cloves garlic minced
- 1 cup fresh basil julienned
- 1 tablespoon oregano
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 cup Vegetable Stock
- 1/2 cup extra virgin olive oil plus more for drizzling
Instructions
- In the instant pot layer the onion, eggplant, zucchini, tomato paste, bell peppers, carrots, tomato, garlic, basil, oregano, and red pepper flakes. Add the vegetable stock, and stir to combine.
- Set the Instant Pot to Pressure cook or Manual mode - and cook on high for 8 minutes. Allw to natural release.
- Carefully open the lid, and stir. In a blender, ladle about 2 cups of the ratatouille and drizzle in the 1/2 cup olive oil. Blend until smooth, and add the mixture back to the slow cooker. Stir to combine.
- Taste and add any Salt or Pepper as desired.
- Serve over rice, pasta, or quinoa - drizzle olive oil and fresh basil over the stew before serving!
Nutrition
Calories: 196kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 691mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5839IU | Vitamin C: 66mg | Calcium: 62mg | Iron: 1mg